2 bags (10 oz/284 g each) spinach, washed and trimmed
2 tbsp (30 mL) extra-virgin olive oil
2 cloves garlic, minced
1 anchovy, chopped
3/4 tsp (4 mL) fennel seeds
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1 bottle (680 mL) strained tomatoes, (passata)
1/2 cup (125 mL) grated romano cheese or Parmesan cheese
In batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and set aside.
In skillet, heat oil over medium heat; cook garlic, anchovy, fennel seeds, hot pepper flakes and salt, stirring constantly, until fragrant and garlic is lightly golden, about 1 minute.
Stir in tomatoes and spinach; heat through, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Spread evenly in pie plate, gratin dish or shallow baking dish; sprinkle with cheese. Broil until hot and bubbly and cheese is golden, about 3 minutes.